Ingredients

2.50 c. all-purpose flour

0.50 c. butter

0.50 c. sugar

0.25 tsp. salt

1 container plain yogurt

Directions

Mix all ingredients. Wrap dough with plastic wrap and chill at least 1 hour or overnight.

Take about one-eighth of dough and roll out to a thin sheet to fit on ungreased cookie sheet. The dough is light and sticky and the board and rolling pin will need reflouring frequently. Wrap dough loosely around rolling pin, then unroll it onto cookie sheet. (For easier rolling, work with 1 piece of dough at a time and keep remaining dough in the refrigerator.)

Bake at 425 degrees F. 5 to 8 minutes until golden brown. Keep an eye on it; it browns very quickly when it starts. Remove brittlebread to wire rack to cool, then break into serving-size pieces. Repeat with remaining dough. If brittlebread does not seem crisp enough, it can be put back into the oven briefly. Store brittlebread in tightly covered container.